Smashed Potato Salad
Crispy Smashed Potato Salad—a fresh and flavorful twist on the classic! It’s light, tangy, and irresistibly delicious with every bite! Made with golden, crispy smashed baby potatoes and tossed in a creamy dressing, this salad is bursting with brightness from lemon juice and fresh herbs. Crunchy cucumber, red onion, and green onions add refreshing texture and vibrant flavor, making it the perfect side dish for summer barbecues, picnics, or weeknight dinners.
If you haven’t made crispy smashed potatoes before, be sure to check out my Crispy Smashed Potatoes Recipe—it’s the perfect base for this salad and a delicious side dish on its own.
Don’t miss out on other delicious potato salad ideas like my Deviled Egg Potato Salad, Loaded Baked Potato Salad, or a Tangy German Potato Salad with a vinegar-based dressing. Whether you’re craving something rich and hearty or light and zesty, there’s a potato salad recipe to match every mood and meal!
Ingredients for Smashed Potato Salad
- Prepared crispy smashed potatoes (from 1.5 pounds of baby potatoes)
- ⅓ cup Greek yogurt
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup red onion, diced
- ½ cup English cucumber, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
Smashed Potato Salad Recipe
- In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, red wine vinegar, garlic, salt, and pepper until smooth and well combined.
- Add the diced red onion, cucumber, fresh dill, fresh parsley, and green onions to the bowl. Stir to combine.
- Gently fold in the cooled, crispy smashed potatoes. Be careful not to break the potatoes too much; you want them to stay somewhat intact for texture.
- Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
- Cover the bowl and refrigerate the salad for at least 15 minutes, allowing the flavors to meld.
- Serve chilled or at room temperature. Garnish with extra fresh herbs if desired. Enjoy!
Tips & Tricks
- Let the potatoes cool completely before mixing them into the salad to prevent the dressing from becoming watery or separating.
- Don’t overmix when folding in the smashed potatoes—keeping some chunks intact adds great texture and visual appeal.
- Use small baby potatoes for best results; they crisp up nicely and have a tender, creamy center.
- Chill before serving to let the flavors meld—15 to 30 minutes in the fridge makes a big difference.
- Customize the herbs to your liking—try basil, chives, or tarragon for a fresh twist.
- Add a protein like chopped bacon or crumbled feta for an extra boost of flavor.
FAQs about Crispy Smashed Potato Salad
Smashed Potato Salad
This Crispy Smashed Potato Salad is a fresh and flavorful twist on the classic! Made with golden smashed baby potatoes, a creamy Greek yogurt dressing, and a mix of crunchy veggies and herbs, it's the perfect side dish for any meal. Serve chilled or at room temperature!
Ingredients
- Prepared crispy smashed potatoes (from 1.5 pounds of baby potatoes)
- ⅓ cup Greek yogurt
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup red onion, diced
- ½ cup English cucumber, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, red wine vinegar, garlic, salt, and pepper until smooth and well combined.
- Add the diced red onion, cucumber, fresh dill, fresh parsley, and green onions to the bowl. Stir to combine.
- Gently fold in the cooled, crispy smashed potatoes. Be careful not to break the potatoes too much; you want them to stay somewhat intact for texture.
- Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
- Cover the bowl and refrigerate the salad for at least 15 minutes, allowing the flavors to meld.
- Serve chilled or at room temperature. Garnish with extra fresh herbs if desired. Enjoy!
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- You can prepare the dressing and chop the vegetables a day in advance. Combine everything with the potatoes shortly before serving.
- Toss in crumbled feta cheese, kalamata olives, or sun-dried tomatoes for extra flavor.
- Replace Greek yogurt with sour cream for a tangier flavor. Swap fresh parsley with cilantro for a different herbaceous taste.
- Add in some diced celery or radishes for extra crunch.
- This salad tastes great as a side with grilled meats or fish, or even on its own as a light meal.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 9mgSodium: 478mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 4g
